Tofu Satay

This Asian-inspired creamy peanut sauce is a perfect pairing to dip fried tofu and to drizzle on as a dressing. It is full of sweet and spicy flavor and the best part is making this sauce takes 5 minutes! Give it a try tonight and you will not be disappointed, it may even become your new favorite condiment.

Tofu Satay
1 block extra firm tofu (drained)
1/2 C smooth peanut butter
3/4 C unsweetened coconut milk
1/4 C vegetable broth
4 cloves garlic (minced)
1 Tbsp ginger paste
1 Tbsp brown sugar
1 Tbsp rice vinegar
2 Tbsp soy sauce
2 tsp sesame oil
2 tsp sambal oelek
pinch red chili flakes

1. Press tofu with paper towels and a small weight (I used a pie plate) for an hour to remove as much moisture as possible. Change towels several times.
2. Soak skewers in water for 5 minutes.
3. Cut tofu block into 8 long pieces and stick with skewer.
4. In a large skillet with 1 Tbsp of vegetable oil cook tofu until all sides are golden brown. Set aside.
5. In a medium saucepan with 2 tsp of  vegetable oil add garlic and ginger for 3 minutes on medium heat, stirring constantly. 
6. Add peanut butter, coconut milk, vegetable broth, brown sugar, rice vinegar, soy sauce, sesame oil, sambal oelek and red chili flakes. Cook for 4 minutes, whisking constantly. 
7. Serve tofu skewers on a bed of lettuce with a side of rice and the peanut sauce